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Chickpea Salad Tacos

August 2, 2017 by Epicurean Vegan

Chickpea Salad Tacos -- Epicurean Vegan

I find it’s easy to fall into a lunch rut, especially when you don’t have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won’t get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they’ll keep you going through the afternoon slump. I love crunch in my salads, so there’s plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage–next time!) Lately, I’ve been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for 1/2 a red bell pepper, I used 2 of the mini peppers:

Chickpea Salad Tacos -- Epicurean Vegan

I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.

UPDATE: And for the second batch (because the first batch disappeared fast, I swapped out the carrots with the promised purple cabbage and water chestnuts. Divine)!

Chickpea Salad Tacos -- Epicurean Vegan

INGREDIENTS:
1 15-oz can chickpeas, drained and rinsed
1/3 C onion, diced or minced
1/3 C carrots, diced
2 celery stalks, diced
1/2 red bell pepper, diced
1/4-1/3 C pepitas or chopped almonds
Sauce:
1-1/2 Tbs miso + 1 Tbs water
1/2 C vegan mayo
2 Tbs Dijon mustard
1 (heaping) Tbs dill relish
1 Tbs nutritional yeast
1 tsp kelp powder
3/4 tsp salt
1/4 tsp black pepper
The rest:
Gluten-free corn tortillas
Lettuce

DIRECTIONS:
Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.

Chickpea Salad Tacos -- Epicurean Vegan

In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.

Chickpea Salad Tacos -- Epicurean Vegan

Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!

Chickpea Salad Tacos
 
Print
Prep time
20 mins
Total time
20 mins
 
I find it's easy to fall into a lunch rut, especially when you don't have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won't get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they'll keep you going through the afternoon slump. I love crunch in my salads, so there's plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage--next time!) Lately, I've been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for ½ a red bell pepper, I used 2 of the mini peppers. I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • 1 15-oz can chickpeas, drained and rinsed
  • ⅓ C onion, diced or minced
  • ⅓ C carrots, diced
  • 2 celery stalks, diced
  • ½ red bell pepper, diced
  • ¼-1/3 C pepitas or chopped almonds
  • Sauce:
  • 1-1/2 Tbs miso + 1 Tbs water
  • ½ C vegan mayo
  • 2 Tbs Dijon mustard
  • 1 (heaping) Tbs dill relish
  • 1 Tbs nutritional yeast
  • 1 tsp kelp powder
  • ¾ tsp salt
  • ¼ tsp black pepper
  • The rest:
  • Gluten-free corn tortillas
  • Lettuce
Directions
  1. Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.
  2. In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.
  3. Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!
3.5.3226

 

Filed Under: Lunches Tagged With: Chickpeas, fast and easy, fresh, garbanzo beans, gluten-free, healthy, mock tuna salad, protein, salad, sandwich, tacos

Glass Noodles & Carrots with Peanut-Sesame Sauce

July 30, 2017 by Epicurean Vegan

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

I’m learning how to think small. The College Student is well, off to college this fall, and frankly, he’s rarely home for dinner these days between his busy work and social schedules. Thus, thinking small. Or least, smaller. Admittedly, I struggle with figuring out portions, so cooking for two is certainly a challenge. It does help to use small ingredients like this package of Sweet Potato Glass Noodles (3.5-oz) and these wee little carrots from our garden:

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean VeganThe joy of cooking for two means saving money at the grocery store and saving time in the kitchen; these bowls are fresh and flavorful in less than 30 minutes. The downside? No leftovers.

INGREDIENTS:
3.5-oz pkg. Sweet Potato Glass Noodles
6-8 small carrots, sliced thin (about 2 cups)
1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
Sesame seeds
Peanut-Sesame Sauce
1-1/2 Tbs creamy peanut butter
4 Tbs soy sauce
2 tsp toasted sesame oil
2 tsp rice vinegar
2 Tbs mirin
1/2 tsp lime juice
1/2 tsp brown sugar
1 garlic clove, minced
1 Tbs grated ginger root

DIRECTIONS:

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Steam the carrots until softened, about 12-15 minutes. Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.

Whisk together all of the sauce ingredients.

Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Glass Noodles & Carrots with Peanut-Sesame Sauce
 
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Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Epicurean Vegan
Serves: 2
Ingredients
  • 3.5-oz pkg. Sweet Potato Glass Noodles
  • 6-8 small carrots, sliced thin (about 2 cups)
  • 1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
  • Sesame seeds
  • Peanut-Sesame Sauce
  • 1-1/2 Tbs creamy peanut butter
  • 4 Tbs soy sauce
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • 2 Tbs mirin
  • ½ tsp lime juice
  • ½ tsp brown sugar
  • 1 garlic clove, minced
  • 1 Tbs grated ginger root
Directions
  1. Steam the carrots until softened, about 12-15 minutes.
  2. Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.
  3. Whisk together all of the sauce ingredients.
  4. Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!
3.5.3226

 

Filed Under: Dinners, Lunches Tagged With: Asian, carrots, fast and easy, fresh, glass noodles, gluten-free, healthy, peanut sauce, sweet potato noodles

Lemon Garlic Orzo with Fresh Veggies {Gluten-Free}

July 22, 2014 by Epicurean Vegan

Gluten-Free Lemon Garlic Orzo with Fresh Veggies -- Epicurean VeganThis amazing dish will be ready in less than 30 minutes but will taste like you spent a good hour on it. I came across Viviana Foods gluten-free & vegan lemon garlic orzo and it looked pretty interesting, so I thought I’d give it shot.
Gluten-Free Lemon Garlic Orzo with Fresh Veggies -- Epicurean VeganThe orzo is ready in about 7 minutes and all I had to do was just had to chop some veggies and herbs and saute some for just a few minutes. The flavor is fantastic; I only seasoned it with a tiny bit of salt and pepper. The only downside is that the orzo costs around $7! Yeah, it was a splurge. I guess I was so drawn to the cute little package.  So it may not be something I’d buy on a regular basis, but it really was tasty!

INGREDIENTS:
1 8-oz pkg. Viviana Lemon Garlic Orzo
1 tsp olive oil
2 C mushrooms, sliced
1/2 C green onion, sliced
3/4 C fresh basil, chopped
1 C cherry tomatoes, halved or quartered
Salt and pepper

DIRECTIONS:
Cook the pasta in boiling water for 6-9 minutes. Test it for doneness. You’ll want to use a fine mesh strainer to drain the orzo, otherwise you’ll pretty much lose most of it down the drain. Rinse with hot water and return to the pan.

Gluten-Free Lemon Garlic Orzo with Fresh Veggies -- Epicurean VeganWhile it’s cooking, however, heat the olive oil in a skillet and add the mushrooms and green onion. Saute over medium heat for about 4-5 minutes—just until the mushrooms start to cook down. Fold the mushrooms and green onions into the orzo and season with salt and pepper. Top individual servings with some basil and tomatoes. Enjoy!

Lemon Garlic Orzo with Fresh Veggies {Gluten-Free}
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Epicurean Vegan
Serves: 3
Ingredients
  • 1 8-oz pkg. Viviana Lemon Garlic Orzo
  • 1 tsp olive oil
  • 2 C mushrooms, sliced
  • ½ C green onion, sliced
  • ¾ C fresh basil, chopped
  • 1 C cherry tomatoes, halved or quartered
  • Salt and pepper
Directions
  1. Cook the pasta in boiling water for 6-9 minutes. Test it for doneness. You'll want to use a fine mesh strainer to drain the orzo, otherwise you'll pretty much lose most of it down the drain. Rinse with hot water and return to the pan.
  2. While it's cooking, however, heat the olive oil in a skillet and add the mushrooms and green onion. Saute over medium heat for about 4-5 minutes---just until the mushrooms start to cook down.
  3. Fold the mushrooms and green onions into the orzo and season with salt and pepper.
  4. Top individual servings with some basil and tomatoes. Enjoy!
3.2.1311

 

 

Filed Under: Dinners, Sides Tagged With: easy fast and easy, fresh, gluten-free, lemon-garlic, orzo, Pasta, Viviana

Pine Nut & Cashew Ravioli with Fresh Mushrooms, Tomatoes & Basil

April 11, 2014 by Epicurean Vegan

Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI’m finally back with a new recipe! As much as I love them, I don’t use pine nuts often because they’re rather pricey, but I picked some up on sale. They add such a decadent flavor to dishes and this is no exception. Combined with cashews, they make an ideal stuffing for ravioli. The fresh veggies on top complete the meal.

INGREDIENTS
Dough
1-1/2 C semolina flour
1/2 C whole wheat pastry flour
1/2 tsp salt
3/4 C warm unsweetened almond milk
1 Tbs olive oil
Filling
1/2 C pine nuts
1 C roasted, unsalted cashews
2 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 C fresh spinach
Topping
2 Tbs Earth Balance
3 cloves garlic, minced
3 C cremini mushrooms, sliced
2 large tomatoes, diced
1 C fresh basil, chopped
2 Tbs red wine
Salt and pepper

DIRECTIONS
You can soak the nuts for several hours to overnight, or to speed things up, in a medium bowl, pour boiling water over the nuts and let sit for 2 hours. Sometimes, I only soak them for an hour or so; I don’t mind if the filling isn’t perfectly smooth, so it’s up to you. To prepare the dough, whisk together the two flours and the salt. Whisk in the warm almond milk and oil. Sometimes it’s easier to use your hands to combine everything; use what works. Transfer the dough to a very lightly floured surface and knead for 5-7 minutes until the dough is smooth. Cover in plastic wrap and set aside. To make the filling, drain the nuts and add them to a food processor. Process them for about 30 seconds to get them a bit pureed. Add the rest of the ingredients and puree 1-2 minutes until smooth. Set aside.

Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganAs you probably recall, I like to use my pasta maker and a ravioli plate to make raviolis, and I have to say, the process gets easier and quicker each time. I recommend at least getting a ravioli plate—you can find one for under $20 on Amazon.
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI ended up with 44 raviolis . . .
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI then let them sit for about 20 minutes. Meanwhile, I prepared the topping. In a small bowl, combine the tomatoes and basil; season with salt and pepper. In a medium skillet, heat the Earth Balance and add the garlic. Saute for 3-4 minutes, then add the mushrooms. Cook for two minutes, then add the wine and cook another 2-3 minutes, or until the mushrooms soften. Remove from heat and stir in the tomatoes and basil.
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganBring a large pot of water to a boil and cook the ravioli (about a dozen at a time) for 3-5 minutes. They will float to the top and puff up a little when they’re ready. I usually serve them as they finish cooking so they stay hot. If you want to cook them all first, I suggest transferring them to a large, oiled baking sheet. Otherwise, they’ll stick together. Serve with a scoop or two of the fresh topping and enjoy!
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean Vegan

Pine Nut & Cashew Ravioli with Fresh Mushrooms, Tomatoes & Basil
 
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As much as I love them, I don't use pine nuts often because they're rather pricey, but I picked some up on sale. They add such a decadent flavor to dishes and this is no exception. Combined with cashews, they make an ideal stuffing for ravioli. The fresh veggies on top complete the meal.
Author: Epicurean Vegan
Ingredients
  • Dough
  • 1-1/2 C semolina flour
  • ½ C whole wheat pastry flour
  • ½ tsp salt
  • ¾ C warm unsweetened almond milk
  • 1 Tbs olive oil
  • Filling
  • ½ C pine nuts
  • 1 C roasted, unsalted cashews
  • 2 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 C fresh spinach
  • Topping
  • 2 Tbs Earth Balance
  • 3 cloves garlic, minced
  • 3 C cremini mushrooms, sliced
  • 2 large tomatoes, diced
  • 1 C fresh basil, chopped
  • 2 Tbs red wine
  • Salt and pepper
Directions
  1. You can soak the nuts for several hours to overnight, or to speed things up, in a medium bowl, pour boiling water over the nuts and let sit for 2 hours. Sometimes, I only soak them for an hour or so; I don't mind if the filling isn't perfectly smooth, so it's up to you.
  2. To prepare the dough, whisk together the two flours and the salt. Whisk in the warm almond milk and oil. Sometimes it's easier to use your hands to combine everything; use what works.
  3. Transfer the dough to a very lightly floured surface and knead for 5-7 minutes until the dough is smooth.
  4. Cover in plastic wrap and set aside.
  5. To make the filling, drain the nuts and add them to a food processor. Process them for about 30 seconds to get them a bit pureed. Add the rest of the ingredients and puree 1-2 minutes until smooth. Set aside.
  6. As you probably recall, I like to use my pasta maker and a ravioli plate to make raviolis, and I have to say, the process gets easier and quicker each time. I recommend at least getting a ravioli plate---you can find one for under $20 on Amazon.I ended up with 44 raviolis.
  7. I then let them sit for about 20 minutes.
  8. Meanwhile, I prepared the topping. In a small bowl, combine the tomatoes and basil; season with salt and pepper.
  9. In a medium skillet, heat the Earth Balance and add the garlic. Saute for 3-4 minutes, then add the mushrooms. Cook for two minutes, then add the wine and cook another 2-3 minutes, or until the mushrooms soften.
  10. Remove from heat and stir in the tomatoes and basil.
  11. Bring a large pot of water to a boil and cook the ravioli (about a dozen at a time) for 3-5 minutes. They will float to the top and puff up a little when they're ready. I usually serve them as they finish cooking so they stay hot. If you want to cook them all first, I suggest transferring them to a large, oiled baking sheet. Otherwise, they'll stick together.
  12. Serve with a scoop or two of the fresh topping and enjoy!
3.4.3177

Filed Under: Dinners Tagged With: basil, cashews, easy, fresh, fresh pasta, Italian, mushrooms, pine nuts, ravioli, tomatoes, vegan ravioli

Vegan Oven Tacos

May 21, 2013 by epicureanvegan

Vegan Oven Tacos -- Epicurean VeganEvery week, when I’m writing up a grocery list, I always ask for dinner suggestions. It never fails. “Tacos.” It’s become a joke around here. When I saw this recipe on Pinterest for Oven Tacos, I knew my hegans would be very happy with a vegan version. These were definitely a hit. I had to laugh when the original recipe said that after the ground beef is cooked (yack!) “drain the liquid.” Oh, just say what it is! Grease! Melted animal fat! Ahhh . . . I love it; being vegan means never having to say, “drain the liquid/grease/fat.” Speaking of which, the Boca crumbles have zero fat, I use “no fat” refried beans, and there is no fat in the tomato sauce. Obviously, these aren’t totally fat free, but can you imagine the fat content alone in the original ones? Yikes! So, not only are these amazing, they’re actually healthy for you. I’ve discovered these great whole grain taco shells that really are delicious. Psst . . . by the way, this makes A LOT. I made 13 tacos and had some filling left over, so I recommend either serving these to a crowd, or freezing half the filling for the next taco night.

Vegan Oven Tacos -- Epicurean Vegan

 

INGREDIENTS:
1 bag Boca Crumbles
1/2 large onion, chopped
1 Tbs olive oil
1  15-oz can no fat refried beans
1 small can diced green chilies
1 packet taco seasoning
1  8-oz can tomato sauce
Daiya cheese shreds
13-14 taco shells
Toppings:
green onion, sliced
sliced black olives
fresh cilantro, chopped
diced tomatoes
guacamole or diced avocado
salsa

DIRECTIONS:
Preheat the oven to 400. In a large skillet, heat the olive oil. Add the onion and saute until softened and beginning to brown. Add the Boca Crumbles and cook 4-5 minutes, or until they are heated through. (No need to drain any “liquid”)! In a small bowl or measuring cup, combine the seasoning mix with 1/2 to 3/4 C of water;  stir into the Boca mixture. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.

Vegan Oven Tacos -- Epicurean VeganFill the taco shells with the mixture. I wanted to leave plenty of room for toppings, so I filled them about a third of the way up, but feel free to use as little or as much as you want. Like I said, I made 13 tacos—enough to fill a 9×13 baking dish, so if you’re making more, you’ll want a larger dish. And be careful, they break easily with the thick filling inside (especially after they’re baked). Sprinkle with some Daiya cheese.

Vegan Oven Tacos -- Epicurean VeganBake for 10 minutes. The bottom portion of the shell (that has the Boca filling) will have the awesomeness of a soft taco, but the flavor of corn. THEN, the top half is crunchy—best of both worlds!

Vegan Oven Tacos -- Epicurean VeganLoad them up with your favorite toppings and enjoy!

Vegan Oven Tacos

Vegan Oven Tacos
 
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Author: Epicurean Vegan
Serves: 12-13
Ingredients
  • 1 bag Boca Crumbles
  • ½ large onion, chopped
  • 1 Tbs olive oil
  • 1 15-oz can no fat refried beans
  • 1 small can diced green chilies
  • 1 packet taco seasoning
  • 1 8-oz can tomato sauce
  • Daiya cheese shreds
  • 13-14 taco shells
  • Toppings:
  • green onion, sliced
  • sliced black olives
  • fresh cilantro, chopped
  • diced tomatoes
  • guacamole or diced avocado
  • salsa
Directions
  1. Preheat the oven to 400.
  2. In a large skillet, heat the olive oil. Add the onion and saute until softened and beginning to brown. Add the Boca Crumbles and cook 4-5 minutes, or until they are heated through.
  3. In a small bowl or measuring cup, combine the seasoning mix with ½ to ¾ C of water; stir into the Boca mixture.
  4. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.
  5. Fill the taco shells with the mixture. I wanted to leave plenty of room for toppings, so I filled them about a third of the way up, but feel free to use as little or as much as you want. Like I said, I made 13 tacos---enough to fill a 9x13 baking dish, so if you're making more, you'll want a larger dish. And be careful, they break easily with the thick filling inside (especially after they're baked). Sprinkle with some Daiya cheese.
  6. Bake for 10 minutes. The bottom portion of the shell (that has the Boca filling) will have the awesomeness of a soft taco, but the flavor of corn. THEN, the top half is crunchy---best of both worlds!
  7. Load them up with your favorite toppings and enjoy!
3.3.3077

Filed Under: Dinners Tagged With: crowd-pleasing, easy, fast and easy, fresh, healthier oven tacos, healthy, low fat, Mexican, oven tacos

Tempeh Lettuce Wraps

May 14, 2013 by epicureanvegan

Tempeh Lettuce Wraps -- Epicurean VeganLettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they’re fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That’s the beauty of these . . . they’re so versatile.

INGREDIENTS:
Filling:
2 8oz pkg. tempeh, broken into chunks
5 large mushrooms, diced
1 can water chestnuts, chopped (I didn’t have any, but I would have used them if I did, so these are certainly optional)
1 Tbs olive oil
2 Tbs fresh garlic, minced
3 cloves of garlic, minced
1-1/4 C vegetable broth
1/4 C fresh mint, chopped
1/8 C lime juice
1 Tbs tamari
1 Tbs toasted brown rice vinegar
2 tsp sugar
2 tsp sriracha
1/4 tsp brown sugar
Sauce:
1/8 C lime juice
1/8 C water
1/8 C sugar
2 Tbs tamari
1 Tbs brown rice vinegar
1/2 tsp brown sugar
1 Tbs yellow  miso
salt and pepper, to taste
Toppings:
2 carrots, shredded
1 cucumber, peeled and sliced into strips
Fresh basil, sliced into strips
1 C green onions, sliced
1 avocado, sliced into thin strips
1/2 C chopped peanuts and slivered almonds (also chopped)
12-16 large lettuce leaves

DIRECTIONS:
Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you’re left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.

Tempeh Lettuce Wraps -- Epicurean VeganHeat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.

Tempeh Lettuce Wraps -- Epicurean VeganSince you were so efficient in your prep work . . .  😉 you’re ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!

Tempeh Lettuce Wraps -- Epicurean Vegan

Tempeh Lettuce Wraps
 
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Lettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they're fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That's the beauty of these . . . they're so versatile.
Author: Epicurean Vegan
Serves: 4
Ingredients
  • Filling:
  • 2 8oz pkg. tempeh, broken into chunks
  • 5 large mushrooms, diced
  • 1 can water chestnuts, chopped (I didn't have any, but I would have used them if I did, so these are certainly optional)
  • 1 Tbs olive oil
  • 2 Tbs fresh garlic, minced
  • 3 cloves of garlic, minced
  • 1-1/4 C vegetable broth
  • ¼ C fresh mint, chopped
  • ⅛ C lime juice
  • 1 Tbs tamari
  • 1 Tbs toasted brown rice vinegar
  • 2 tsp sugar
  • 2 tsp sriracha
  • ¼ tsp brown sugar
  • Sauce:
  • ⅛ C lime juice
  • ⅛ C water
  • ⅛ C sugar
  • 2 Tbs tamari
  • 1 Tbs brown rice vinegar
  • ½ tsp brown sugar
  • 1 Tbs yellow miso
  • salt and pepper, to taste
  • Toppings:
  • 2 carrots, shredded
  • 1 cucumber, peeled and sliced into strips
  • Fresh basil, sliced into strips
  • 1 C green onions, sliced
  • 1 avocado, sliced into thin strips
  • ½ C chopped peanuts and slivered almonds (also chopped)
  • 12-16 large lettuce leaves
Directions
  1. Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you're left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.
  2. Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.
  3. Since you were so efficient in your prep work . . . 😉 you're ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!
3.4.3177

Filed Under: Appetizers, Dinners, Sides Tagged With: carrots, fast and easy, fresh, green onion, healthy, mushrooms, tempeh, tempeh lettuce wraps, vegan lettuce wraps, vegetarian lettuce wraps

Amazing Avocado Salsa

December 3, 2011 by epicureanvegan

Amazing Avocado Salsa -- Epicurean VeganBeware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it’s so delicious! It’s packed full of flavor and would be ideal for a summer get together. (yes, it’s December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!

INGREDIENTS:
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small red onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 C fresh cilantro, chopped
4 avocados – peeled, pitted and diced

DIRECTIONS:
In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.

Amazing Avocado Salsa -- Epicurean VeganPour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn’t have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!

Amazing Avocado Salsa
 
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Beware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it's so delicious! It's packed full of flavor and would be ideal for a summer get together. (yes, it's December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!
Author: Epicurean Vegan
Ingredients
  • 1 (16 ounce) package frozen corn kernels, thawed
  • 2 (2.25 ounce) cans sliced ripe olives, drained
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 5 cloves garlic, minced
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 3 tablespoons cider vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 C fresh cilantro, chopped
  • 4 avocados - peeled, pitted and diced
Directions
  1. In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.
  2. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn't have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!
3.5.3208

Filed Under: Appetizers Tagged With: avocados, black olives, cilantro, corn, fast and easy, fresh, red onion, salsa

Crispy “Chicken” Salad

April 25, 2011 by epicureanvegan

Crispy "Chicken" Salad -- Epicurean VeganThis salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

INGREDIENTS:
1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up
Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

Crispy "Chicken" Salad
 
Print
This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It's just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.
Author: Epicurean Vegan
Ingredients
  • 1 bag Boca nuggets, baked and diced
  • Romaine lettuce, torn
  • Fresh spinach, torn
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 cucumber, sliced, then quartered
  • Vegan pepper jack cheese and/or cheddar, shredded
  • Green onions, sliced
  • Tortilla chips, broken up
  • Vegan Ranch dressing:
  • 1 C Vegenaise
  • 1-1/2 tsp lemon juice
  • 6 Tbs almond milk
  • ½ tsp dried chives
  • ½ tsp dried parsley
  • ½ tsp dried dill
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper
Directions
  1. I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!
3.5.3208

 

Filed Under: Dinners, Lunches, Sides Tagged With: avocado, Boca nuggets, dairy-free, fast and easy, fresh, romaine, salad, spinach, tomato, tortilla salad, vegan ranch dressing

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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